Thanks @Bigjim68. I will be using my pan. I have used this method in the past although not on as gunky a pan. This one is taking longer than any other pan I have cleaned. I am not too worried about the chemical's as you pointed out.

Thanks! It just says, "10 1/2" Chicken Fryer" on the bottom. I purposely looked for a generic one because I didn't want to wait to find one at a thrift store and I knew I could find a smooth bottomed one on eBay for a decent price. It ended up being less than $20 shipped. The lid that is on my cast iron Dutch oven fits it almost perfectly. It also fits my 10" Griswold. I'd like to pick upan extra though.

My friend has one of these and I borrowed hers. That's what sold me. I couldn't wait to find one.

Lol Saparrowgrass! I don't think you'd get it back if you shipped it to me.

We have made significant progress. I hope everyone doesn't mind the updates. Here is the latest. As you can see there are only a few spots left in the bottom. Yay! In the home stretch and almost time to season.

I have a few methods I use to season but if any of you have ways that have worked well for you please, please share.

FYI. I did not remove the seasoning on the outside of the pan. Only the inside where the food will be.